Tomato, Mozzarella, and Polenta Platter
Recipe from Better Homes and Gardens

Whether the tomatoes come from your garden, the farmer's market, or the supermarket, this salad celebrates summer's bounty. Along with the tomatoes, indulge in tender butterhead lettuce, creamy fresh mozzarella, and tangy kalamata olives.


Tomato, Mozzarella, and Polenta Platter

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Servings: 4 servings
Total Time: 20 mins
Related Categories: Lettuce, Quick and Easy, Summer Salads, Summer Vegetables, Tomatoes, Tomato Salad
 
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Ingredients
  • 1  large head
    butterhead (Boston or Bibb) lettuce
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  • 8  ounces
    fresh mozzarella cheese, sliced
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  • 2  medium
    red tomatoes, cut into wedges
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  • 2  medium
    yellow tomatoes, sliced
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  • 1/4  cup
    fresh basil leaves
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  • 1  16-ounce package
    prepared polenta, cut into 3/4-inch-thick slices
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  • 2  teaspoons
    olive oil
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  • 1/3  cup
    kalamata olives
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  • 1/4  cup
    bottled red wine vinegar and oil dressing
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Directions
1.
Line a platter with butterhead lettuce leaves. Or, make a basket out of the head of butterhead lettuce by removing center leaves. Arrange mozzarella, tomatoes, and basil leaves on top of lettuce, leaving room for polenta.
2.
In a large nonstick skillet cook polenta slices in hot oil over medium heat for 4 to 6 minutes or until warm and lightly browned, turning once. Add polenta and olives to platter or basket. Serve with dressing. Makes 4 servings.
Nutrition information
Calories 395, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 44 mg, Sodium 928 mg, Carbohydrate 30 g, Fiber 5 g, Protein 16 g. Daily Values: Vitamin A 26%, Vitamin C 44%, Calcium 27%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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